Lasagna Roll-Upsl Recipe

Introduction

Lasagna roll-ups are a delightful twist on classic lasagna, offering individual portions packed with creamy butternut squash filling and rich béchamel sauce. This comforting dish is perfect for a cozy dinner and impresses with its beautiful presentation and delicious flavors.

Ingredients

• 1 package lasagna noodles (about 15-16 noodles, gluten-free optional)
• 1 cup mashed butternut squash (or canned pumpkin purée)
• 1¼ cup ricotta cheese, divided
• ½ cup grated Parmesan cheese (plus more for serving)
• 1 large egg
• 2 Tbsp finely chopped sage (plus more for serving)
• 1 tsp Kosher salt
• ¼ tsp freshly ground black pepper
• 1½ cup shredded mozzarella cheese, divided
• 4 Tbsp unsalted butter
• 2 Tbsp all-purpose flour
• 2-3 cups warm milk (use 2 cups for thicker béchamel, 3 cups for looser sauce)
• ¼ cup grated Parmesan
• ⅛ tsp grated nutmeg
• Pinch of cayenne pepper
• ½ tsp Kosher salt
• Freshly ground black pepper, to taste
• 4 large sage leaves
• 2 garlic cloves, smashed
• A handful of fresh sage leaves
• Neutral oil (for frying sage leaves)

Instructions

1. Step 1: Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a rimmed baking sheet. Lightly drizzle with oil or spray with cooking spray to prevent sticking if they overlap.
2. Step 2: In a large bowl, combine the butternut squash purée, ¾ cup ricotta, ½ cup grated Parmesan, egg, chopped sage, salt, and black pepper. Stir until smooth. If the mixture is too thick to spread, fold in the remaining ½ cup ricotta.
3. Step 3: For the béchamel, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about 3 minutes until lightly golden. Gradually whisk in warm milk, increase heat to medium-high, and bring to a gentle simmer, whisking often for 3 minutes.
4. Step 4: Reduce heat to low, add fresh sage leaves and smashed garlic cloves to the béchamel. Cook until thick and velvety, about 8–10 minutes. Stir in Parmesan, nutmeg, cayenne, salt, and pepper. Set sauce aside.
5. Step 5: Preheat oven to 375°F (190°C). On a clean surface, spread 2-3 tablespoons of filling over each noodle, then sprinkle with 1-2 tablespoons shredded mozzarella. Roll each noodle tightly from one end to the other. Repeat with remaining noodles and filling.
6. Step 6: Remove sage leaves and garlic from the béchamel. Spread half of the sauce on the bottom of a 9×13-inch baking dish. Arrange the roll-ups in the dish either flat or standing. Spoon remaining béchamel over the top and sprinkle with the remaining mozzarella.
7. Step 7: Bake for 30 minutes until bubbly and golden at the edges. Garnish with grated Parmesan, freshly cracked black pepper, and crispy sage leaves, if desired. Serve warm.
8. Step 8 (Optional): For crispy sage leaves, heat about 1 inch of neutral oil in a small skillet over medium-high heat. Fry sage leaves in batches for 20–30 seconds until bubbling slows, then drain on paper towels and sprinkle lightly with kosher salt. Use to garnish the roll-ups.

Tips & Variations

• Use gluten-free lasagna noodles to accommodate dietary preferences.
• If the filling feels too thick, add extra ricotta to make spreading easier.
• For a richer béchamel, use the thicker sauce option with 2 cups milk; use 3 cups milk for a lighter sauce.
• Try substituting butternut squash with roasted pumpkin or sweet potato for a different flavor.
• Fresh sage and garlic infuse the béchamel with depth—don’t skip this step if possible.

Storage

Store leftover lasagna roll-ups covered in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through, about 15-20 minutes. You can also freeze the unbaked roll-ups covered tightly for up to 2 months; bake directly from frozen, adding extra time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roll-ups ahead of time?

Yes, you can assemble the roll-ups and refrigerate them for up to 24 hours before baking. This makes for an easy make-ahead meal.

What can I use instead of sage if I don’t have any?

Thyme or rosemary can be used as substitutes, though sage has a unique flavor that pairs especially well with the butternut squash and béchamel.

Lasagna Roll-Upsl Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

Delicious and comforting lasagna roll-ups filled with a creamy blend of roasted butternut squash, ricotta, Parmesan, and fresh sage, baked in a velvety homemade béchamel sauce topped with mozzarella and crispy sage leaves. This recipe offers a gluten-free option and is perfect for an elegant yet easy-to-make dinner.

• Author: lea
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 15–16 roll-ups (serves 6-8) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Lasagna Roll-Ups

• 1 package lasagna noodles (can use gluten-free – should only need 15–16 noodles, but many will break apart during cooking)
• 1 cup mashed butternut squash (or a can of pumpkin purée)
• 1¼ cup ricotta (divided)
• ½ cup grated Parmesan (plus more for serving)
• 1 large egg
• 2 Tbsp finely chopped sage (plus more for serving, either chopped or whole small leaves)
• 1 tsp Kosher salt
• ¼ tsp freshly ground black pepper
• 1½ cup shredded mozzarella cheese (divided)

Béchamel Sauce

• 4 Tbsp unsalted butter
• 2 Tbsp all-purpose flour
• 2–3 cups warm milk (for thicker béchamel use 2 cups, for looser sauce use 3 cups)
• ¼ cup grated Parmesan
• ⅛ tsp grated nutmeg
• Pinch of cayenne pepper
• ½ tsp Kosher salt
• Freshly ground black pepper (to taste)
• 4 large sage leaves
• 2 garlic cloves (smashed)

Crispy Sage Garnish (Optional)

• A handful of fresh sage leaves
• Neutral oil (for frying)

Instructions

1. Cook the noodles: Cook lasagna noodles according to package directions until al dente. Drain and then lay them flat on a rimmed baking sheet. Lightly spray or drizzle with oil to prevent sticking if they overlap.
2. Make the filling: In a large bowl, combine mashed butternut squash, ¾ cup ricotta, ½ cup grated Parmesan, egg, finely chopped sage, kosher salt, and black pepper. Stir until smooth. If the filling is too thick to spread, stir in the remaining ½ cup ricotta to loosen it.
3. Prepare the béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 3 minutes until lightly golden. Slowly add 2 to 3 cups of warm milk while whisking continuously. Increase heat to medium-high and bring to a gentle simmer, cooking for 3 minutes while whisking often. Reduce heat to low, add fresh sage leaves and smashed garlic cloves, and cook until thick and velvety (8-10 minutes). Stir in Parmesan, nutmeg, cayenne, kosher salt, and black pepper. Remove from heat and set aside.
4. Assemble the roll-ups: Preheat oven to 375°F (190°C). Lay out noodles on a clean surface. Spread 2-3 tablespoons of filling over each noodle, then sprinkle with 1-2 tablespoons of shredded mozzarella cheese. Roll up each noodle tightly and set aside. Repeat with remaining noodles and filling.
5. Bake the roll-ups: Remove sage leaves and garlic from béchamel. Spread half of the sauce in the bottom of a 9×13 inch baking dish. Arrange the roll-ups either laying flat or standing on their sides. Spoon the remaining béchamel over the top, then sprinkle with remaining mozzarella cheese. Bake for 30 minutes or until bubbly and golden around the edges.
6. Garnish and serve: Sprinkle with grated Parmesan, freshly ground black pepper, and crispy sage leaves if desired. Serve warm.
7. Optional – Make crispy fried sage leaves: Heat about 1 inch of neutral oil in a small skillet over medium-high heat. When hot, add fresh sage leaves a few at a time, frying for 20-30 seconds flipping once until bubbling subsides. Remove with a slotted spoon, drain on paper towels, lightly salt, and use to garnish the roll-ups.

Notes

• Use gluten-free lasagna noodles if you need a gluten-free version.
• If the filling is too thick to spread easily, loosen with additional ricotta.
• Adjust the amount of milk in the béchamel to control sauce thickness.
• Crispy fried sage leaves add a lovely texture and garnish but are optional.
• Roll-ups can be arranged flat or standing upright in the baking dish.
• Leftovers can be refrigerated and reheated covered in the oven.

Keywords: lasagna roll-ups, butternut squash lasagna, baked pasta, vegetarian lasagna, gluten free pasta recipe, creamy béchamel, sage pasta dish